Ground Chicken Parmesan Meatballs (Juicy & Tender!)

Looking for a delicious twist on classic Italian flavors? Try these Ground Chicken Parmesan Meatballs! They’re a simple, oven-baked dish that combines the savory taste of chicken parmesan into easy-to-make meatballs, ready in just 30 minutes! My family is obsessed!

One of my favorite foods to make is meatballs. I love that you can wrap up a bunch of different flavors into ground meat to make something delicious you can serve over pasta, rice, or with a side of steamed veggies. As an experienced home cook, my family really loves Classic Baked Chicken Meatballs, BBQ Chicken Meatballs and Slow Cooker Grape Jelly Meatballs, but this recipe for chicken parmesan meatballs is a true family favorite! 

I love turning my favorite comfort food dishes like Chicken Parmesan into something a bit easier. This recipe offers a simpler approach to traditional chicken parmesan by using ground chicken for the meatballs, no dredging necessary.

Making chicken meatballs with parmesan and marinara is straightforward and quick. Mix ground chicken with seasonings and form into meatballs, then coat with breadcrumbs. Brown them in a skillet, cover with marinara and mozzarella, and bake for 15 minutes. You’ll have a tasty, simple version of chicken parmesan in no time!

Watch how to make it

Quick and Easy Italian Chicken Meatballs

• The recipe calls for simple ingredients you can find at any grocery store. 
• Serve them in numerous ways, whether over pasta, with grilled bread, or as a hearty sandwich filling.
• They’re a fantastic option for meal prep, as they can be easily made in advance and reheated or frozen for later.

Ingredients you’ll need

• Panko Breadcrumbs – Provide a light, crispy texture to the meatballs, helping them hold their shape and adding crunch.  
• Grated Parmesan Cheese – Adds a rich, savory flavor to the meatballs, enhancing their overall taste and giving a subtle cheesy hint.  
• Ground Chicken – Helps to keep the meatballs juicy and tender.  
• Egg – Acts as a binding agent, ensuring the meatballs maintain their shape during cooking and adding moisture to the mixture.  
• Seasoning (salt, pepper, garlic powder, oregano, basil) – These seasonings contribute complexity to the flavor profile, balancing savory, herby, and aromatic Italian notes.  
• Olive Oil – Used for browning the meatballs, it gives them richness and ensures they develop a golden exterior.  
• Marinara Sauce – Provides a tomato-based coating that complements the meatballs with its tangy and naturally sweet flavor.  
• Shredded Mozzarella – Melts over the meatballs to create a gooey, cheesy topping, adding a creamy texture.  
• Fresh Basil – Offers a burst of freshness and color as a garnish, bringing a light, herbal note that elevates the overall taste of the dish.

If you’re looking for other delicious meatball dinner ideas you might like these Easy Slow Cooker Turkey Meatballs, Chicken Parmesan Baked Ziti or 30 Minute Meatball Subs.

How To Make Baked Chicken Parm Meatballs

Prepare for baking: Preheat the oven to 400F. Get out a cast iron skillet and set aside. 

Assemble the meatball mixture: To make the dry coating, mix the panko and parmesan together on a dish and set aside. To make the meat mixture, combine the chicken, egg, salt, pepper, garlic powder, oregano, basil, remaining panko, and remaining parmesan. Using clean hands or a fork, mix everything together until well combined.

Form the meatballs: Portion the meat mixture into 14-16 golf ball sized shapes. If the mixture is too sticky, lightly wet your hands so the meat doesn’t stick while you form the balls. Roll each meatball in the panko/parmesan mixture until well coated and set aside.

Brown the meatballs: Add olive oil to the cast iron skillet and heat over medium high. Brown the meatballs on all sides for about 1 minute per side. Do not overcrowd the skillet, or the meatballs will not brown properly.

Bake the meatballs: Arrange the browned meatballs in the skillet, then pour the marinara sauce over the top, followed by the shredded mozzarella cheese. Bake for 10-15 minutes until the cheese is melted and bubbly and the meatballs are cooked through.

Garnish and serve: Remove the meatballs from the oven. Garnish with freshly torn basil and serve over grilled bread or your favorite pasta. Enjoy! 

Helpful Cooking Tips

• For evenly shaped meatballs, use a cookie scoop or spoon.
• If the meatball mixture sticks to your hands, dampen them slightly with water to make rolling the meatballs easier.
• To prevent overmixing, which can make the meatballs tough, gently combine the ingredients until just mixed.
• Allow the skillet to heat up fully before adding the meatballs to achieve a good sear and prevent sticking.
• Cook the meatballs in batches to avoid overcrowding the skillet, which ensures even browning on all sides without steaming the meatballs.
• Use your favorite marinara sauce to personalize the flavor, whether it’s homemade or a store-bought brand you love.

Ways to serve

• Over Spaghetti: Serve the chicken parmesan meatballs on top of spaghetti or your favorite pasta, drizzled with extra marinara sauce and sprinkled with parmesan cheese.
• Meatball Sub Sandwich: Stuff the meatballs into a hoagie roll, top with additional marinara sauce and melted mozzarella, and broil briefly.
• With Polenta: Pair the meatballs with creamy polenta for a comforting and hearty dish, adding a dollop of marinara and a sprinkle of fresh basil for flavor.
• On a Pizza: Use the meatballs as a pizza topping along with marinara sauce, mozzarella, and fresh basil on your favorite pizza crust.
• As an Appetizer: Skewer the meatballs with toothpicks and serve them as appetizers at a party or gathering, with a side of marinara sauce for dipping.

Flavor Variations and Substitutions

• Substitute ground turkey for the ground chicken.
• Add a pinch of red pepper flakes to the meatball mixture for a spicy kick.
• Swap panko breadcrumbs with gluten-free breadcrumbs to make the recipe suitable for those with gluten sensitivities.
• Experiment with different marinara sauce varieties, like roasted garlic or spicy arrabbiata, to change the sauce flavor.

Storing and Freezing

Storing: Keep leftover meatballs in an airtight container and refrigerate for up to 3 days. 

Freezing: Freeze meatballs in a single layer on a baking sheet, then transfer to a freezer-safe bag or container once solid. They can be stored in the freezer for up to 3 months, making them perfect for future quick meals.

Reheating: Reheat meatballs in the oven at 350°F for about 10-15 minutes or in the microwave until heated through. For frozen meatballs, thaw in the refrigerator overnight before reheating.

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